From: acc4636@tamsun.tamu.edu (Anthony C.)
APPROXIMATE ALFREDO SAUCE
=========================
Ingredients:
------------
1 pint whipping cream
1 cup parmesan cheese
1 stick of butter.
Instructions:
-------------
Melt the butter and slowly add cheese cream and cooked pasta. You need
to add the cheese slowly so it doesnt form clumps. I have modified this
recipe by taking out all the butter and using whipping cream and milk
instead of all whipping cream. It doesnt taste as good but its not
nearly as bad. Sprinkle with nutmeg to serve.
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From: arielle@taronga.com (Stephanie da Silva)
FRESH TOMATO SAUCE WITH MINT AND GARLIC
=======================================
Ingredients:
------------
4 garlic cloves, minced
3 tblsp extra-virgin olive oil
3 lb tomatoes -- peeled, seeded and chopped
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tblsp chopped fresh mint leaves, or more to taste
Instructions:
-------------
In a large skillet, place the garlic and 2 talespoons of the oil. Cook
over low heat until the garlic is fragrant, about 2 minutes. Increase
the heat to high and cook until the garlic is golden, about 10 seconds
longer. Add the tomatoes and cook over high heat, stirring
occasionally, until the sauce is thick but chunky and some tomato liquid
still remains, about 10 minutes. Turn of the heat and season with the
salt, pepper and mint.
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From: therese@garnet.berkeley.edu (Therese)
Source: _The_Best_125_Meatless_Pasta_Dishes_ Toomay and Geiskopfhadler
HOT BABA GHANOUSH WITH PASTA
============================
Ingredients:
------------
1 large eggplant
1/2 cup lowfat yogurt
2 tblsp tahini
1/4 cup dry sherry
1/4 cup lemon juice
3 cloves garlic, minced
1 tblsp olive oil
1/2 tsp salt
1/8-1/4 tsp cayenne, to taste
1/4 cup fresh parsley for garnish
1 lb dry pasta - spirals or wide ribbons are recommended
Instructions:
-------------
Preheat oven to 400 degrees. Cut the eggplant in half, and place cut
side down on lightly oiled baking sheet. Pierce with fork several
times, then bake for 40 minutes, until really soft and collapsing. When
it has cooled, scoop out the insides and puree everything except the
parsley and pasta in a food processor or blender. Let sit awhile to
flavors can blend.
Bring several quarts of water to a boil and cook pasta al dente. While
pasta is cooking, gently heat the sauce. Drain the pasta and mix with
the sauce. Garnish with fresh parsley (you can also put parmesan on
this, it sounds really weird but is good - it's also good without it!).
Serves 4 big pasta fans, or 6 pasta wimps.
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From: m1mlr00@fed.frb.gov (Mark L Rodini)
MUSHROOM PASTA SAUCE
====================
Ingredients:
------------
1/2 a medium sized onion, chopped
1/3 cup dried porcini mushrooms that have been
soaking in about 1/2 cup lukewarm water
1 cup regular white mushrooms, chopped but not too finely
1/2 cup cream
2 tblsp butter
1/4 cup tomato paste
salt to taste
marsala to taste (optional)
Instructions:
-------------
Soak porcini mushrooms in water for about 1/2 hour until rehydrated.
Remove from water and chop them. SAVE the water they soaked in and run
it through a filter to filter out dirt or other "foreign" object that
may have been stuck on the porcinis. Melt butter in pan and saute onion
until transluscent. Add regular and porcini mushrooms and saute with
onion. Add porcini water and cream and simmer until sauce begins to
thicken a bit. Add salt. About 5 minutes before it's done, add tomato
paste. Also, now's the time to add the marsala if you want it, but the
sauce will need to simmer a bit longer to boil away the extra liquid.
Best served on penne or mostaccioli, not spaghetti.
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From: jrh@lamont.ldgo.columbia.edu (John Hopper)
QUICK AND EASY PASTA SAUCE
==========================
Ingredients:
------------
1/4 cup olive oil (for 2)
3-4 garlic cloves
1 bay leaf
ground thyme and rosemary
fresh ground black pepper
salt (optional)
fresh steamed vegatables (broccoli's my favorite with this)
Instructions:
-------------
1. In a small cast iron pan -- add some olive oil (probably about 1/4
cup for two)
2. Chop some garlic cloves -- I use three or four if it's just for me.
3. Sautee the garlic in the olive oil (they lose potency, thats why you
use alot) along with a bay leaf.
4. When the garlic is just starting to brown add a little bit of ground
thyme and rosemary
5. It's ready when the garlic is all golden brown. Take it off the
heat BEFORE it's actually done -- the garlic will still cook in the hot
oil for about a minute after you remove the heat.
6. Add it to the pasta along with any of the following: fresh ground
black pepper (salt) fresh steamed vegatables (broccoli's my favorite
with this)
I usually do not cook with salt, but you can add it if you must. I also
usually put heaps of fresh grated parmesan on it -- but depending on how
low fat you want -- it can easily be skipped.
Have lots of fresh Italian bread around to soak up the extra olive oil
left on your plate!
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From: holsend@local.host
SAUCE FOR ITALIAN DISHES
========================
I got this recipe from an old Italian who resides in a small railroad
town filled with old Italians. It is the best I have tasted and leaves
no water on the plate when used with spagetti. We use it for lasagne
and stuffed noodles and most everything else that calls for red Italian
sauce.
Ingredients:
------------
1.5 lbs of beef short ribs
4 large cloves of crushed garlic
2 qt of tomato juice (strange but true)
1 large can of tomato paste
Combination of Italian spices to taste (oregano, basil, etc.)
olive oil
Salt and pepper
Instructions:
-------------
In olive oil, fry garlic and brown off the short ribs. Add the tomato
juice and tomato paste. Add spices, salt and pepper to taste. Slow
boil for 30 minutes. Cover and cook for seven hours, add water
occasionally when the sauce gets thick. GREAT.
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From: aad@siemens.com (Anthony Datri)
SPAGHETTI SAUCE
===============
My mother would chop up the tomatos into a big soup-pot kinda thing and
throw in whatever sorts of flavorings were on-hand. She's dump in a
bunch of [dried, sigh] parsley, not enough garlic, and a random
selection of things like basil and green onions, then simmer it for a
few hours until it was quite gloopy. I don't think she added extra
water, but I guess at least some wouldn't hurt. The seeds were taken
care of by zapping the gloop in a blender for a while.
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From: hadden@wrc.xerox.com (Lucy Hadden)
SPAGHETTI SAUCE RECIPE
======================
Ingredients:
------------
2 28-oz cans of tomatoes (I tend to like diced, but whole, pureed,
or any combination work fine)
1 3-oz (the smallest you can find) can tomato paste
1 medium-sized onion
3 or so cloves garlic, or to taste (optional: a smallish, say 1 x 1/2
inch, chunk of ginger)
1 bay leaf
oregano, thyme, rosemary (dried or fresh)
(marjoram, basil are also possible)
oil for sauteeing
Instructions:
-------------
Peel and chop the onion, garlic, and, if using it, ginger. Get these as
small as you can/have patience for. I use the food processor.
Saute onion and garlic (and ginger) in the oil for a few minutes, until
the onion is transparent, but not brown. Add the canned tomatoes,
including the juice. Also add the tomato paste, and mix. Add the bay
leaf and other herbs. Simmer for at least 1/2 hour, or until the
consistency is right; you may need to add a little water.
I don't tend to use measured amounts of herbs, but experience has shown
that you don't want to add too much rosemary (a tsp. is probably
enough, and a Tbsp. too much), but it does fine with lots of oregano
and a goodly amount of thyme.
Also, it keeps really well in the refrigerator and freezes quite
successfully.
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